Clara’s Pot au Feu

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First go to the market and get good vegetable and meat

Clara Lourenço is a wonderful cook. Not one of those trendy chefs who serve you half a spoonful of beef and call it a bourguignon. And she has her own recipe of pot au feu which she was generous enough to share with us. It is a delight. She shops at Marché de l’Alma every Wednesday and Saturday and picks her vegetables one by one before 8 o’clock. This recipe is for 6 people.

Clara Lourenço has been a cook for twenty five years

Buy two beef cheeks, 6 carrots, 4 leeks, 3 branches of celery, 6 medium size turnips, 1 green cabbage, 3 large potatoes, one onion with five cloves stuck in it, 2 Montbeliard sausages and 300 g of smoked bacon for the flavor. Fill up a le Creuset pan with cold water and put the two whole cheeks, the bacon and the sausage with the onion and the celery. Add salt and pepper. Boil for 45 mns and take the sausage out. Then add the carrots, turnips, potatoes, the white of the leeks and the cabbage. Cook for twenty minutes. Then take out the vegetables and throw out the onion and celery which were only there for the flavor. Cook the beef in the broth for three hours.

The pot au feu cooks for three hours in a Le Creuset pan

When you are ready to serve, throw back all the vegetables and sausages in the pan so as to warm them up. You might have leftovers and you can always drink the broth the next day… And please let me know, I’ll send your messages to Clara.

The final touch: serve in a pretty silver dish

When you are ready to serve, throw back all the vegetables and sausage in the pan so as to warm them up. You might have leftovers and you can always drink the broth the next day… And please let me know, I’ll send your messages to Clara.

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